A full flavour, a clean caffeine hit and a versatile disposition. It’s the blend of our coffee lab composition that delivers a dignified caffeine hit that would have any coffee aficionado singing praise. Free of additives and preservatives and 25 shots of the purest and tastiest cold brew coffee in the land.

The way we process this coffee is done all under nitrogen gas, so that oxygen is not hitting it giving you the FRESHEST cold brew coffee in a bottle. The clarity of the Onyx Cold Brew Coffee is much cleaner than an espresso shot – it doesn’t have that murkiness & grittiness that you find in an espresso shot.

It brings out the natural sweetness in the coffee, so you don’t get that acidity that you get from the cooled down coffee shot out of the espresso machine.

It’s perfect for stirred cocktails that are served on the rocks or up.

It comes in a 750ml bottle so you get 25 shots out of that.
It’ll last 12 weeks in the fridge unopened, or 10 days once it’s opened.
And once it’s opened, just pop the lid back on and keep it in the fridge.

Pete says – As the amari/amaro category has become used a lot more in bars, I thought i’d throw one of my own into the mix by doing a riff on a Cynar Flip. Cold brew coffee and the bitterness of Cynar become a great pairing in this cocktail. The Cynar helps to amplify some slight anice and sweet caramel notes found in Onyx Coffee Platinum. The addition of an egg creates a creamy element to the cocktail with the result giving a rich and silky texture to the drink.

Wikipedia says – Cynar is an apéritif (low sugar, low alcohol, meant to stimulate appetite), and can be consumed by itself, or in a number of cocktails. A variation of the Negroni cocktail uses Cynar in place of Campari. Because of its artichoke component, Cynar is regarded as a digestif as well as an apéritif.

Recipe
1 part Cynar
1 part Onyx Coffee Platinum
1 whole Egg

Notes:
– DRY shake
– CHILL your glassware

Transcript:

Hi, I’m Peter, i’m the Product Manager here at Onyx Coffee Spirits.

Today I’m going to make you a Cynar & Coffee Flip using Onyx Coffee Platinum. First we start with our Toby Tin – this is the bottom of our Boston Shaker.

So… this is a great equal-part-er.

We’re going to use 1 part Cynar.
We’re going to use 1 part Onyx Coffee Platinum and use 1 Whole Egg.
Next we’re going to do a DRY SHAKE.
Now let’s add some ICE. And next we’ll garnish with some Nutmeg.

That’s our Coffee & Cynar Flip using Onyx Coffee Platinum. If you’d like to more check out www.onyxcoffeespirits.com

The ubiquitous Espresso martini Yes, yes… we know you know how to make these… but, there’s a few things we need to make clear. As Pete explains, get the coffee component right, keep the recipe simple and double strain to avoid ice chips in your cocktail.

Transcript:

Hi, I’m Peter, I’m the Product Manager here at Onyx Coffee Spirits. Today we’re gonna talk about our Onyx Cold Brew Coffee Platinum. Essentially it’s ESPRESSO-IN-A-BOTTLE. We’ve designed our Platinum to mimic the mouthfeel and body that you get from an espresso shot, except you don’t have to stand at the espresso machine to pull out 30-40 shots to fill up a 750 ml bottle.

Also when you’re pulling shots out of an espresso machine & you let them cool down, there’s a lot of acid that develops after the shots cooled down. It makes a pretty acrid and not very good tasting drink -> you’ve got to put more sugar in it to balance out the acidity.

With our cold brew coffee process we retain those natural sugars that you find inside the coffee itself. So you use LESS SUGAR in your cocktail and it’s got a natural sweetness to it. M-I-L-E-S better than letting a shot cool down from the espresso machine. It’ll last 12 weeks in the fridge unopened and once you’ve opened it and started using it for the night, it’ll last 10 days -> just pop the lid back on and put it in the fridge.

Our Onyx Platinum creates the perfect crema for all Espresso Martinis and other shaken cocktails that will last from the bar top to your guests table.

]]>https://onyxcoffeespirits.com/pete-talks-cocktails-espresso-in-a-bottle/feed/066610MD Matt Faulkner on Swift & Moore, Drinks Trade and the Futurehttps://onyxcoffeespirits.com/md-matt-faulkner-on-swift-moore-drinks-trade-and-the-future/
https://onyxcoffeespirits.com/md-matt-faulkner-on-swift-moore-drinks-trade-and-the-future/#respondThu, 26 Apr 2018 04:10:08 +0000https://onyxcoffeespirits.com/?p=66321We're bringing our world- beating capabilities and understanding of Australian crafted coffee to bars; whether it be in the form of a carefully crafted spirts such as our internationally awarding Coffee Vodka or our ground-breaking Onyx Espresso Martini on tap or in a jar.

Since 2012 we have invented, disrupted, innovated and ‘ground out’ a new standard of coffee for the liquor industry in Australia. We have aided the evolution of coffee spirits and now have a responsibility to champion the continued education of the market, venues and consumers alike.

]]>It’s already been a huge year for Onyx Coffee Spirits with the development of new technology and distribution processes which will allow them to market across the country and even further across the pond.

We sat down with Co-founder and Managing Director Matt Faulkner to discuss:

The Drinks Trade spot takes us through the evolution of coffee spirits and in particular the rise and rise of the espresso martini. How important is it for Onyx to be involved in this conversation?

Matt: “We’re bringing our world- beating capabilities and understanding of Australian crafted coffee to bars; whether it be in the form of a carefully crafted spirts such as our internationally awarding Coffee Vodka or our ground-breaking Onyx Espresso Martini on tap or in a jar.

Since 2012 we have invented, disrupted, innovated and ‘ground out’ a new standard of coffee for the liquor industry in Australia. We have aided the evolution of coffee spirits and now have a responsibility to champion the continued education of the market, venues and consumers alike.”

Swift and Moore have recently added you to the arsenal of premium alcohol products? How’s this partnership going to roll out?

Matt: “Swift & Moore understand our passion for the craft; and align with our mantra of making premium Australian made products affordable and accessible to all Australians. Our roll out with Swift & Moore will be a healthy mix of on and off-premise in our uniquely self-complimentary range of spirits; partnering with like-minded retailers to share our journey.

We are excited to have the opportunity to partner with a range of local and international brands under the Swift & Moore umbrella.”

The new Onyx Espresso Martini on tap technology has been catching the eye of the media now. What gives you the advantage over your Competitors?

Matt: “Hard work, experimentation, validation of equipment, agile approach to a complex issue. It’s a case of we’ve done the time and the hard yards on this to know what we’re doing and can demonstrate we know what we’re talking about.

Put simply, it’s the best tasting espresso martini on the market (that we’ve tried) and we know it is out-performing other imitators, both in quality and consistency.

We’ve developed the tech so we can pour thousands in a day and the consistency is second to none. This includes lull-periods which can often be the down-fall of other batched cocktail products.

Being a distillery and commercial cold brewer under one roof, we have the production capability for premium cocktail recipes at serious volumes. We’re given venues of all types access to fantastic cocktail, with great revenue generating potential, delivered with the same speed, process and efficiency as a beer..”

What are the next steps for Onyx in 2018?

Matt: “Onyx Espresso Martini’s in the sky! Stayed tuned and watch this space.”

And finally, what’s the grand plan for the Onyx Brand?

Matt: “We’re an internationally award-winning brand, but we’re looking to become an iconic Australian export. We’ve begun to partner with the best Australia has to offer and the global partnerships are on the horizon.

Espresso martinis are already on the lips of a global audience, soon this will be accompanied by the Onyx Coffee Spirits brand.”

]]>https://onyxcoffeespirits.com/md-matt-faulkner-on-swift-moore-drinks-trade-and-the-future/feed/066321“Wake Me Up. F**k Me Up” – 35 years since the birth of the Espresso Martinihttps://onyxcoffeespirits.com/espresso-martini-history/
https://onyxcoffeespirits.com/espresso-martini-history/#respondFri, 02 Feb 2018 01:13:27 +0000https://onyxcoffeespirits.com/?p=65983What we know as the Espresso Martini has been an ever-changing cocktail experience over the decades. But the original, and some say the best, was coined the ‘Vodka Espresso’ in 1983 by Dick Bradsell.
As the tale goes, a pretty blonde lass was sitting by the bar at the Soho Brasserie in London. With her eyes, she coaxed the bartender over and said ‘I need something to wake me up and f**k me up’.

What we know as the Espresso Martini has been an ever-changing cocktail experience over the decades. But the original, and some say the best, was coined the ‘Vodka Espresso’ in 1983 by Dick Bradsell.

As the tale goes, a pretty blonde lass was sitting by the bar at the Soho Brasserie in London. With her eyes, she coaxed the bartender over and said ‘I need something to wake me up and f**k me up’.

We’re not sure that’s the girl in the above photo, but it’s what we imagine her to look like and it makes the story cooler.

Dick said in an interview with ‘Difford’s Guide’ “The coffee machine at the Soho Brasserie was right next to the station where I served drinks. It was a nightmare, as there were coffee grounds everywhere, so coffee was very much on my mind. And it was all about the vodka back then – it was all people were drinking.”

Vodka was clearly the scene drink of the 80s

Fast forward to a time where the Vodka Espresso AKA the Espresso Martini is one of the world’s most sought after designer cocktails. While we may have left behind the ‘wake me up, f**k me up’ mantra – moving toward a classier disposition – the idea that the Espresso Martini is the go to drink for a luxury taste, peak in alertness and a desire to hit the dance-floor is still well and truly part of the tale.

The cocktail has even moved into a space where flavour, presentation and the science behind the scenes have come to the forefront. This speaks volumes for dedication to the craft that goes well beyond the quality of mixologists, with espresso martini products now falling into the laps of the distillers & coffee brewers themselves.

We are firing into an era of premium batched cocktails and first class ready to drink alternatives.

In previous times, the thought of a pre-made cocktail would have the aficionados turning up their noses. But now with the increase in demand, and a thirst for high-end quality, these are becoming the norm’ and even the reg’ at some venues.

Onyx Espresso Martinis on tap at Christopher Hanna Hair

While we continue to push the boundaries for what an Espresso Martini is and can be – including lower ABV versions with a focus on retention of flavour and experience – we are excited to continue the evolution of Bradsell’s classic; never forgetting that the recipe in its original form, is still one of, if not the best there is.

]]>https://onyxcoffeespirits.com/espresso-martini-history/feed/065983Distilling it with Pete Clarkehttps://onyxcoffeespirits.com/ibd-distillery-academy/
https://onyxcoffeespirits.com/ibd-distillery-academy/#respondTue, 31 Oct 2017 05:05:52 +0000https://onyxcoffeespirits.com/?p=65834To be the best you’ve gotta train with the best, so we sent our Onyx Spirit Wizard Pete down to the Tasmanian Whisky Academy to do just that. See how he got on...

]]>To be the best you’ve gotta train with the best, so we sent our Onyx Spirit Wizard Pete down to the Tasmanian Whisky Academy to do just that. Learning from industry legend Alan Barclay and his team of distillery experts, Pete was sufficiently plied with knowledge, skills and the all-important good stuff to keep him firing for the week.

We asked the wizard a few questions upon his triumphant return…

We saw some snaps of your journey mate. Tell us more about Alan and the academy?

Alan’s been in the brewing and distilling industry for over 37 years, and has been the head of the IBD (Institute of Brewing & Distilling). The Tasmanian Whiskey Academy is fairly new and has only been operating for a year. It brings highly qualified experts and mentors to Australia to teach young distillers.

Alan – the main man

What did you get up to?

I spent the week being trained by Allan at two distilleries – Starward in Port Melbourne and Craft & Co. on Smith St in Collingwood. Spending a week training with Alan was great, he was very giving with his knowledge and expertise which has definitely improved my ability as a distiller.

Pete’s concentration face

Any specifics that improved your abilities?

Geeking out with the guys at Starward on maturation was fantastic, they were an open book – generously sharing their experiences and knowledge. We also did a mountain of theory work, got our hands dirty in the distillery and drank plenty of whisky. All in the name of art and science of course!

Where does this position you on your journey to becoming Australia’s best young distiller?

With a thirst (pardon the pun) to continue learning, experimenting and innovating.

How was the academy applicable to your work at Onyx?

Distilling with Onyx has been fundamental in my progression as a distiller. Working alongside a team who constantly innovate has been very special and to bring the skills back to the Central Coast and apply to our distillery process will be super beneficial.

What / who inspires you as a distiller?

Being able to create something that others will enjoy is pretty damn cool. Also, doesn’t hurt that I can enjoy the experience with them

What was the best thing you tasted?

A 2003 single cask single malt distilled by Alan himself.

Can taste it through the screen

What was so good about this distillery course?

It is now the first piece of formal training available in Australia leading to international accreditations. A huge step forward for us as a nation of top spirit distillers.

Can you comment on how this is progressing Australia as a distillery force to be reckoned with?

Four years ago there were about 30 distilleries in Australia, this year there’s just over 100. After spending my time at the course with upcoming distillers, I’m sure there’ll be another 20 in the next few years. It’s very early days in the Australian distilling industry but we’ve already been awarded the best in the world in many of our category’s. For me, there’s a lot of exciting times ahead, both with Onyx and across the Aussie distilling landscape.

]]>https://onyxcoffeespirits.com/ibd-distillery-academy/feed/065834A bartender’s weapon against the end of the worldhttps://onyxcoffeespirits.com/onyx-spiked-coffee-is-shelf-stable/
https://onyxcoffeespirits.com/onyx-spiked-coffee-is-shelf-stable/#respondWed, 20 Sep 2017 06:20:18 +0000https://onyxcoffeespirits.com/?p=65795Unhinged leaders, a deluded media and sporadic missile tests. The world needs to cool its jets! But, in the likely turn of events that we are forced to go off grid and seek out the underground, we’ve got you covered...

Unhinged leaders, a deluded media and sporadic missile tests. The world needs to cool its jets! But, in the likely turn of events that we are forced to go off grid and seek out the underground, we’ve got you covered.

Why the Spike?

Sure, it could refer to shattering the bottle and using it as a zombie killing weapon, buuuut it’s actually all about the 12% Onyx base spirit, made in our bomb shelter style distillery on the Central Coast.

What’s more. We’ve built Spiked to fit delightfully into the speed rail, saving that all important fridge space. And after four years in the lab, we’ve crafted a blend that doesn’t compromise our infamous cold brew flavour, while avoiding unnecessary additives too.

To ensure we prepare you for the inevitable, or just to boost the IQ of your bar’s setup, we’re happy to send you a Spiked sample direct to your door.

]]>https://onyxcoffeespirits.com/onyx-spiked-coffee-is-shelf-stable/feed/065795The World’s Fastest Cocktailhttps://onyxcoffeespirits.com/worlds-fastest-cocktail/
https://onyxcoffeespirits.com/worlds-fastest-cocktail/#respondWed, 30 Aug 2017 03:03:50 +0000https://onyxcoffeespirits.com/?p=65716Mark our words - The world is starting to take notice of nitro infused cocktails. But for its perceived simplicity, the process isn't all as it seems...

]]>Mark our words – The world is starting to take notice of nitro infused cocktails. But for its perceived simplicity, the process isn’t all as it seems…

The secret to making The World’s Fastest Cocktail is in the meticulous production techniques to get all of the required components in harmony.

To deliver a full-flavoured Espresso Martini poured faster than a flying speedboat, we asked our co-founder Matt Faulkner about the process…

“We have spent the last three years in the Onyx Lab perfecting our nitro infusion. The added advantage of having our spirit-distillery and cold coffee brewery under the one roof means we can control the whole process.

This ensures the synergy between the coffee, spirit and nitro infusion is flawless, meaning nothing but the best leaves our building.” – Says Matt

Nitro technology in the wrong hands can be like a Bond villain stealing the codes to a nuclear missile; tarnishing the whole movement with the same brush.

Meaning it’s our mission to take the utmost care to deliver a premium Espresso Martini; fit for a night out on the town with Roger Moore.

We’ve just finished our first Nitro Espresso Martini trials at hotspots in Sydney and on the Central Coast. We’re looking for our next premier venues to go into, so if you’d like a taste, contact us direct on 02 8880 5296 or in the enquiries section.

]]>https://onyxcoffeespirits.com/worlds-fastest-cocktail/feed/065716Onyx does World Negroni Weekhttps://onyxcoffeespirits.com/world-negroni-week-chesterfield-grappler/
https://onyxcoffeespirits.com/world-negroni-week-chesterfield-grappler/#respondTue, 06 Jun 2017 03:14:03 +0000https://onyxcoffeespirits.com/?p=65735The term reinvention is thrown around too much in our business. In fact, we'd prefer to say we've taken an all-time classic and just kissed it with our trademark Onyx Cold Brew.

The term reinvention is thrown around too much in our business. In fact, we’d prefer to say we’ve taken an all-time classic and just kissed it with our trademark Onyx Cold Brew. All be it a kiss you’re not likely to forget in a hurry, the flavours on display to celebrate Campari’s Negroni Week are a testament to our dedication to a cold brew that is a perfect match with any coffee cocktail; past, present – and we’re pretty confident – future.

Tried and tested, we love this recipe.

The Chesterfield Grappler was concocted by Onyx’s Head Distiller, Pete Clarke in his own Bar Toto on the Central Coast, NSW. The same coastal hot-spot where all Onyx flavours and recipes are tested once they’re ready to come out of the lab.

“What makes The Grappler recipe stand out from your average cold brew Negroni is without a doubt our Onyx Coffee Pure.

Onyx Founder Mitch and Head Distiller Pete mixing up a pre-batched version of The Chesterfield Grappler at Bar Toto. They had a bit of fun with this one. Seasoning the barrel with Onyx Coffee Vodka for 14 days, then adding The Chesterfield Grappler into the cask to age for another 4 weeks.

We have developed our cold brew recipe to harmonise with varying flavours and textures from many a cocktail, and none more so the classic Negroni – a customer favourite. Combine this with the bitterness of the Campari, floral notes of the gin, and the sweet and spicy cinnamon tones of the vermouth, the Grappler dances with zest on your palate” says, Pete.

We’re sure you love a Negroni as much as we do. So get in contact about getting a taste test by contacting us directly on 02 8880 5296 or in the enquiries section.